Mini Sausage Frittatas Recipes

MINI FRITTATAS

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

MINI FRITTATAS

Steps:

• Preheat the oven to 375 degrees F.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

MINI SAUSAGE FRITTATAS

Steps:

• Heat the oven to 375 F.
• Spray 8 muffin cups with nonstick cooking spray.
• In a large skillet over medium heat, brown the sausage, breaking it up into small chunks as it cooks. With a slotted spoon remove the sausage to paper towels to drain thoroughly.
• In a medium bowl, whisk the eggs and milk until well blended. Add the salt, pepper, parsley, and Tabasco . Mix well.
• Add about three-quarters of the sausage and about 1/2 cup of the shredded cheese and mix to blend.
• Fill the prepared muffin cups about two-thirds full. Sprinkle the remaining sausage and cheese over the filled muffin cups.
• Bake for 18 to 22 minutes, or until the frittatas have puffed and set. Remove the pan to a rack and use a knife or spatula to loosen the sides. Lift them out onto a plate.
• Serve these mini frittatas with a little ketchup, salsa, or marinara sauce, or serve with sliced tomatoes on the side.

CIN'S 'SAUSAGE AND CHEESE MINI FRITTATAS'

Steps:

• 1. Preheat oven to 375 dF. Spray muffin tins with non-stick spray.
• 2. Brown sausage partially then add spices, roasted peppers, onion and finish browning. Sprinkle flour over meat and stir together.
• 3. In a bowl, whisk the eggs and milk together well. Using a teaspoon, divide meat mixture among the 24 mini-muffin cups. Put a nice size pinch of the shredded cheeses on top of each meat cup.
• 4. Using a ladle (or something with a small pour spout) fill the cups just to the edge/rim with the beaten eggs an milk mixture.
• 5. Bake until golden (but not too brown on top), about 12-to-15 minutes. Remove from oven and let cool to handle, arrange on a plate and *serve.
• 6. *Can be made the night before, cover when completely cooled (or place in zip lock bag) then heat in microwave when ready to serve.
• 7. Note from Cin: Remember when making these for the Kiddo's...they don't like a lot of onion. That's why I did not put much in these. Now if you and yours like onion...load`em up if you'd like. When I make them for just the Hubby and I, we like more onion and garlic (both fresh from our garden and sauteed).
• 8. Also use your favorite cheese or cheeses...it's good with sharp cheddar and/or longhorn colby. Fresh grated Parmeasan is nice melted on top right out of the oven.